A Vietnamese cuisine promotion event was held by the Embassy of Viet Nam at Trident Gurgaon Hotel in Haryana State, India on July 2.
Present at the event were Vietnamese Ambassador to India Ton Sinh Thanh and diplomats from the Philippines, Thailand, Myanmar and India.
Addressing the event, Ambassador Thanh said the dishes seen in Vietnamese cuisine are extremely diverse. They demonstrate the brilliant harmony and balance of ingredient selection and flavours that promote a healthy lifestyle, he added.
He said he hopes that it will bring Vietnamese cuisine closer to Indian people as well as international friends.
Chefs Doan Van Tuan and Nguyen Huy Hoang from Furama Resort Danang introduced to the guests a wide range of Viet Nam traditional foods, including “ga cuon la lot” (chicken with piper lolot leaves), “pho cuon” (rice noodle rolls), “nem ran” (spring rolls), and “pho”.
Chef Doan Van Tuan revealed that all the ingredients were imported from Viet Nam and he and Chef Hoang will stay in India for ten days to teach chefs at Trident Gurgaon Hotel how to cook Vietnamese dishes.
The hotel has already designed a handbook to introduce Viet Nam’s most popular dishes alongside the country’s landscapes and people. It also included Vietnamese foods in its menu.
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